* This is a dish of proportions, you want the tofu the same size as the currants or else it will overwhelm the phyllo cups.

Remove the tofu from the package, drain the water. Press the tofu for at least a half-hour.

In a wok (or large saute pan) over medium-high heat add the canola oil, wait about 20 seconds until the oil is hot, then add the tofu pieces and stir-fry until golden, 5-7 minutes. Keep it moving, so the tofu doesn't stick.

Turn the heat down to low, add the tamari, and toss to coat for 1-2 minutes. Set aside.

In a saucepan over medium-high heat, add the apple juice and reduce by half.

Ohhh boy! So many great ideas, and I think I might just go out and get some more of these cups (2 doz. for $3 at Stop and Shop this week!) so I can do sweet and savory stuff!!! Yowza! Thank you, everyone, for the ideas and for the recipes!!!

_________________"...anarchists only want to burn cars and punch cops."- nickvicious"We'll be eating our own words 30 years from now when we're demanding our legislators outlaw aerosol-based cyber dildo-wielding death holograms."- Brian

Does the royal we think that putting raw quiche batter in these would be okay? I have been wanting to do it forever but I'm not going to waste $5 on an experiment. I am worried it would be soggy. I wish they had ones that weren't pre-cooked so I know it wouldn't get soggy.

Does the royal we think that putting raw quiche batter in these would be okay? I have been wanting to do it forever but I'm not going to waste $5 on an experiment. I am worried it would be soggy. I wish they had ones that weren't pre-cooked so I know it wouldn't get soggy.

I've made the caramelized onion quiche batter and baked it in these for a party, and they were delicious. No sogginess!